Mardi Gras Beignets Chocolate (Printable version)
Light, fluffy beignets dusted with sugar, served alongside a luscious chocolate dipping sauce.
# What you need:
→ Beignet Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup whole milk, warmed to 110°F
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 2 large eggs, room temperature
06 - 3 tablespoons unsalted butter, melted
07 - 1/2 teaspoon salt
08 - Vegetable oil for frying
09 - Powdered sugar for dusting
→ Chocolate Dipping Sauce
10 - 1 cup semisweet chocolate chips
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
# How To:
01 - Combine warm milk and yeast in a small bowl. Let stand 5 minutes until foamy and activated.
02 - Whisk flour, sugar, and salt together in a large mixing bowl until well blended.
03 - Add eggs, melted butter, and foamy yeast mixture to dry ingredients. Mix until soft dough forms.
04 - Turn dough onto lightly floured surface. Knead 5-7 minutes until smooth and elastic.
05 - Place dough in greased bowl, cover, and let rise in warm place 1 hour until doubled.
06 - Punch down dough and roll to 1/4-inch thickness. Cut into 2-inch squares using knife or pizza cutter.
07 - Heat 2 inches vegetable oil in deep saucepan to 350°F.
08 - Fry beignets in batches, turning once, until puffed and golden brown, about 1 minute per side.
09 - Remove with slotted spoon and drain on paper towels. Dust generously with powdered sugar while warm.
10 - Combine chocolate chips, heavy cream, butter, vanilla, and salt in small saucepan. Heat over low, stirring constantly until melted and smooth.
11 - Serve warm beignets immediately with chocolate dipping sauce.
# Expert Advice:
01 -
- The chocolate sauce transforms these from delightful to absolutely dangerous territory
- Frying at home feels intimidating but is actually ridiculously forgiving once you get your oil temperature right
02 -
- Oil temperature is everything—too cold and theyll be greasy, too hot and theyll burn outside while staying raw inside
- Letting the dough rise in a warm, draft-free spot makes all the difference in getting that pillowy texture
03 -
- Use a spider skimmer instead of a slotted spoon—it catches more beignets at once and drains oil faster
- Line your cooling rack with paper towels underneath to catch the excess oil and keep your counter clean